Italian Chicken and Pepper Sandwiches with Potato Wedges and Garlic Sauce

There’s something irresistible about a hearty sandwich packed with tender meat, melty cheese and lightly charred veggies. This version features herby Italian-seasoned chicken, sautéed bell pepper and onion, gooey mozzarella and a creamy garlic sauce-all stuffed into garlic butter baguettes. Served with golden brown potato wedges, it’s a dinner that will have you head over heels from the first bite.

Perfect for a weeknight meal, these sandwiches come together quickly with simple ingredients. The tangy garlic sauce adds a bright finish, while the crispy wedges make a satisfying side. Whether you call it a hoagie, sub or grinder, this Italian-inspired sandwich is sure to become a favorite.

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Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

1 unit Green Bell PepperView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken Breast StripsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 unit Demi-BaguetteView ingredient guideLike ingredientDislike ingredient

0.5 cup Mozzarella CheeseView ingredient guideLike ingredientDislike ingredient

2 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust oven racks to top and middle positions and preheat to 450°F. Wash and dry produce. Cut potatoes into ½-inch-thick wedges. Halve, peel and thinly slice onion. Halve, core and thinly slice bell pepper into strips.
2. Toss potatoes on a baking sheet with a large drizzle of olive oil, salt and pepper. Roast on top rack until golden brown and crispy, 20-25 minutes.
3. Meanwhile, in a small bowl, combine mayonnaise, sour cream and half the garlic powder. Season with salt and pepper. Set aside.
4. Heat a large drizzle of olive oil in a large pan over medium-high heat. Add onion and bell pepper; cook, stirring occasionally, until softened and lightly browned, 5-7 minutes. Season with salt and pepper. Transfer to a plate.
5. In a small microwave-safe bowl, combine remaining garlic powder and 2 tablespoons butter. Microwave until butter is just softened, 10-15 seconds. Stir to combine and season with salt and pepper. Slice baguettes lengthwise, stopping before cutting all the way through; spread garlic butter onto cut sides. Place cut sides up on a second baking sheet. Toast on middle rack until golden, 2-3 minutes.
6. Pat chicken dry with paper towels; season generously with salt and pepper. Heat a large drizzle of olive oil in the same pan used for veggies over medium-high heat. Add chicken and Italian seasoning; cook, stirring, until chicken is browned and cooked through, 4-6 minutes. Stir in stock concentrate and 2 tablespoons water. Season with salt and pepper. Return veggies to pan; stir to combine.
7. Spread cut sides of bottom baguette halves with half the garlic sauce. Top with chicken and veggie mixture, then sprinkle with mozzarella. Return to middle rack until cheese melts, 2-3 minutes. Divide sandwiches and potatoes between plates. Serve with remaining garlic sauce on the side for dipping.

Recipe Tips

FAQ

Can I use chicken breast instead of strips?

Yes, simply slice chicken breasts into thin strips or bite-sized pieces before cooking. Adjust cooking time as needed.

Can I make this recipe gluten-free?

Absolutely. Use gluten-free baguettes or rolls and ensure your stock concentrate and seasonings are gluten-free.

How do I store leftovers?

Store leftover sandwiches and potato wedges separately in airtight containers in the refrigerator for up to 2 days. Reheat in the oven or toaster oven to restore crispness.